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Somer Saturday – Jam Packed Post

It’s Somer Saturday! Amanda recently said in an email to us girls at GCF “I’m not sure we can contain Somer in a single day.” Indeed, I can hardly contain myself! We were recently nominated for TWO blogging awards: Drumroll Please….

First, Jason at Jason and the Veganauts nominated us for the Reader Appreciation Award. If you haven’t visited his stellar blog, do it now and you’ll find the coolest Atkins to Vegan dude that you ever met. Doesn’t hurt that his posts are so funny that he often leaves you in stitches with laughter tears running down your face. Good times. Thanks Jason. Pure worship to my veganaut brother from another mother!

Then the gracious Lucy at Lucy’s Friendly Foods nominated us for the One Lovely Blog Award. Aw, shucks! *Blush* Lucy is a Cordon Bleu trained Chef/Mom that has taken the vegan cooking/baking/you wanna reach into the computer and take the food in her photos and eat them world by storm. I’m hosting a birthday party this weekend, and I’m pretty sure most of what I’m serving will be Somerized interpretations of something dizzyingly delicious from her blog. Check it out now. Really. You won’t be sorry! So thank you to Lucy and Jason! You’re my faves too!

Where was I? Oh yes, not only can I hardly contain myself, but I’m bursting at the seams and this week my kitchen was overflowing with fruit. I had cherries, raspberries, pomegranates, blueberries and strawberries to name a few. What to do with so much fruit? Why I needed to make jam of course, not just any old jam, but Antioxidant Chia Jam. Adapted from this fabulous pectin free recipe here at OSG.

Antioxidant Purplicious Chia Jam

3 C. Pitted Cherries

2 C. Raspberries

1 C. Blueberries

1 C. Strawberries

1/2 C. Pomegranate Arils

1/2 C. Pure Maple Syrup

5 T. Chia Seeds

Dash Cinnamon

Method: Combine fruits, pure maple syrup and cinnamon in a large saucepan over medium heat. Cook until it reaches a low boil. Mash a bit with a potato masher, add chia seeds and reduce heat to a simmer. Simmer for 15 minutes, stirring often until nicely thickened. Remove from heat and ladle into jars. Share. Keep refrigerated, will stay fresh for a week or two.

Now you need to make this nut butter, also adapted from this recipe here at OSG (can you tell I’m in love with Angela lately?)

Super-Powered Nut Butter

2 C. Raw Almonds

2 C. Raw Cashews

1 C. Raw Pecans

1/2 C. Sunflower Seeds

2 T. Hemp Seeds

2 T. Sesame Seeds (I used black and regular)

2 T. Flax Seeds

2 T. Chia Seeds

1/2 C. Unsweetened Dried Shaved Coconut

1/4 C. Pure Maple Syrup

2 t. Kosher Salt

Ok, ok, so just really use whatever nuts and seeds you have, I know this list is a bit ridiculous, but my pantry is pretty awesomely stocked at the moment. You may also need to halve this recipe if you have large food processor envy. Method: Preheat oven to 350 degrees, roast nuts all nuts and seeds on a large baking sheet (except coconut) for 5-7 minutes, stirring once. Add shaved coconut to the nuts and seeds and roast for a few minutes more until the coconut turns golden. Remove from oven. Let cool briefly. Add to food processor and let ‘er rip. You may have to scrape down the sides a couple of times but in 5 minutes or so it should start to come together and stop looking like very finely ground nut flour. When that happens, add the maple syrup and the salt. If you notice steamy fragrant luciousness emitting from your food processor, you’re not the only one, and no the motor isn’t malfunctioning, the nut butter is heating up under blissful pressure. Process for a couple more minutes until delicious. Eat while gooey and warm and turn into a veganaut superhero.

39 thoughts on “Somer Saturday – Jam Packed Post”

Hi Somer, thanks for stopping by my blog! I These recipes look delicious, I LOVE eating peanut butter toast with raspberry for breakfast, and have been wanting to make chia seed jam since I first saw it posted on healthfulsense.com. The blend of berries sound great, and the nut butter sounds awesome! And those pretzel rolls…wow! Liking, pinning, following!😀

Yay! We eat a LOT of PB&J of every variety around here. It was super fun making a fancy version! I’ll have to look up the healthfulsense.com version of chia jam! I love how this one turned out, I love that I didn’t need pectin. Following you too my dear!

Uncontainable…I’m sitting here in a bathrobe, glasses on, kids cranky, and wondering how you have such good morning energy! I am trying to capture your energy and channel it into good food, but pizza shouldn’t be a problem. We might do calzones since they cook beautifully on the grill and the missing cheese isn’t a problem.
and it’s probably not actually an “instant” picnic, since making those lovely foods takes at least a few minutes…

This is so crazy, Somer! I JUST made nut butter and chia jam yesterday (enter twilight zone music)! We are so much on the same wavelength sometimes! Have a great weekend (I hope your little one has a great birthday!)!

That is CRAZY! What kind of chia jam did you make?!? Too irresistible right? I have been slathering bananas with both of them. Drool! Have a great weekend too! Lateover birthday party is going to be rockin! Woot Woot!

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Just trying to keep my edge with three kids, a minivan, a townhouse in suburbia, a community garden plot, a school in my house, and some ridiculous ideas. Once I went to culinary school, was a lawyer, got a degree in horticulture, was a make-up artist, and schlepped newspapers for cold-hard cash as a kid. I will never stop learning.

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A constantly evolving home for good healthful living! A primarily plant-based approach, but the evolution is just that - evolving as needed. Right now, it's a more-plants-the-better kinda place, circumnavigating around my three wild kids, finding exercise zen, and sometimes random bits about the rest of our lives!